Quality attribute and nutritive value of barley muffin upon addition of different functional ingredients
Abedo, A., Hemeda, H., Nadir, A., Owiss, N. (2025). Quality attribute and nutritive value of barley muffin upon addition of different functional ingredients. EKB Journal Management System, 41(2), 55-76. doi: 10.21608/jhe.2025.427426
A.A.A. Abedo; H.M. Hemeda; A.S. Nadir; N.A. Owiss. "Quality attribute and nutritive value of barley muffin upon addition of different functional ingredients". EKB Journal Management System, 41, 2, 2025, 55-76. doi: 10.21608/jhe.2025.427426
Abedo, A., Hemeda, H., Nadir, A., Owiss, N. (2025). 'Quality attribute and nutritive value of barley muffin upon addition of different functional ingredients', EKB Journal Management System, 41(2), pp. 55-76. doi: 10.21608/jhe.2025.427426
Abedo, A., Hemeda, H., Nadir, A., Owiss, N. Quality attribute and nutritive value of barley muffin upon addition of different functional ingredients. EKB Journal Management System, 2025; 41(2): 55-76. doi: 10.21608/jhe.2025.427426

Quality attribute and nutritive value of barley muffin upon addition of different functional ingredients

مجلة الاقتصاد المنزلي
Volume 41, Issue 2, June 2025, Page 55-76  XML PDF (512.72 K)
Document Type: المقالة الأصلية
DOI: 10.21608/jhe.2025.427426
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Authors
A.A.A. Abedo1; H.M. Hemeda1; A.S. Nadir2; N.A. Owiss1
1Nutrition and Food Science Department, Faculty of Home Economics, Helwan University, Cairo, Egypt
2Food Technology Department, National Research Center, Dokki, Giza, Egypt
Abstract
Muffins are sweet baked products highly appreciated by consumers due to their soft texture and characteristic taste. This study aimed to evaluate the effect of using different levels of functional ingredients: soybean flour (SF), quinoa flour (QF), and carob seed powder (CSP), individually and in combination—on the quality and nutritive value of barley muffins .The results revealed a significant increase (P<0.05) in water absorption capacity with the addition of 3% CSP compared to other treatments (10% SF, 10% QF) and the control. Muffins with 10% SF showed a significant (P<0.05) increase in volume compared to other treatments and the control. Tenderness improved significantly with individual treatments of 5% SF, 10% SF, 5% QF, 10% QF, 1% CSP, and 3% CSP. Notably, combinations of 5% SF + 1% CSP and 5% SF + 5% QF also significantly enhanced tenderness compared to the control. Sensory evaluation indicated that muffins treated individually with 5% SF, 5% QF, or 1% CSP received significantly higher scores (P<0.05). The combination of 5% SF + 5% QF maintained higher acceptability than other treatments. This formulation also showed increased calcium and iron content compared to the control. Moreover, product stability was significantly enhanced with the 5% SF + 5% QF and 1% CSP treatments throughout storage at 25°C for 7 days. The study suggests that partial substitution with 5% SF, 5% QF, or 1% CSP individually or in combination can improve the quality, stability, and nutritional value of barley muffins.
Keywords
Functional food; muffin; barley; soybean; quinoa; carob seeds
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